بررسی تاثیر عصاره حاصل از جوانه معمولی و قرار گرفته تحت امواج اولتراسونیک سه رقم مختلف گندم کشت شده در ایران بر پایداری اکسایشی روغن سویا

نویسندگان
جواد توکلی 1
جواد خانی 2
محمد شهروزی 3
1 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، فارس
2 کارشناس ارشد صنایع غذایی و مدیر تولید شرکت آرد خوشه، ساری، مازندران
3 استادیار گروه ریاضی ، دانشکده علوم پایه ، دانشگاه جهرم، جهرم، فارس
چکیده
در تحقیق حاضر، اثر امواج اولتراسونیک بر فعالیت آنتی­اکسیدانی عصاره آبی- اتانولی (50:50) جوانه رقمهای گندم تجن، N8019 و مروارید بررسی شد. نتایج نشان داد که امواج اولتراسونیک باعث افزایش میزان ترکیبات پلی­فنلی و توکوفرولی شد، اگرچه اثر آنها بر استخراج ترکیبات پلی­فنلی خیلی بهتر یود. میزان ترکیبات پلی فنلی عصاره جوانه­های گندم تجن، N8019 و مروارید به ترتیب 679، 783 و 545 میلی­گرم بر کیلوگرم بود، که بعد از به کار بردن امواج اولتراسونیک میزان این ترکیبات به ترتیب به 777، 891 و 593 میلی­گرم بر کیلوگرم افزایش یافت. همچنین فعالیت آنتی­اکسیدانی (آزمونهای مهارکنندگی رادیکال آزاد DPPH، بی­رنگ شدن بتاکاروتن و رنسیمت) تیمارهای مختلف نشان داد که بهترین نمونه، عصاره استخراج شده از جوانه گندم N8019 تحت فرایند اولتراسونیک و بعد از آن به ترتیب 100 پی­پی­امTBHQ ، عصاره جوانه گندم تجن تحت فرایند اولتراسونیک، عصاره جوانه گندم مروارید تحت فرایند اولتراسونیک، عصاره­های معمولی جوانه گندم N8019 و تجن و عصاره معمولی گندم مروارید (78.9 درصد) قرار داشتند. بررسی نتایج نشان داد که ارتباط قوی بین میزان ترکیبات آنتی­اکسیدانی عصاره مختلف استخراج شده از جوانه گندم و قدرت آنتی اکسیدانی آنها وجود دارد. همچنین نتایج آزمون گرمخانه گذاری (به عنوان یک آزمون معتبر) در 60 درجه سانتیگراد به مدت 24 روز نشان داد که TBHQ با اختلاف معنی­داری بهترین تیمار جهت افزایش پایداری اکسایشی روغن سویا بود و بعد از آن به ترتیب عصاره استخراج شده از جوانه گندم N8019 قرار گرفته تحت فرایند اولتراسونیک، عصاره جوانه گندم تجن تحت فرایند اولتراسونیک، عصاره جوانه گندم مروارید تحت فرایند اولتراسونیک، عصاره های معمولی جوانه گندم N8019 و تجن و عصاره معمولی گندم مروارید قرار داشتند.
کلیدواژه‌ها
جوانه گندم
عصاره آبی- اتانولی
ترکیبات پلی‌فنلی
پایداری اکسایشی
فعالیت آنتی‌اکسیدانی

عنوان مقاله English

Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil

نویسندگان English

javad tavakoli 1
Javad Khani 2
Mohammad Shahroozi 3
1 Faculty of Agriculture, Department of Food Science and Technology, Jahrom University
2 Master of Science in Food Science and Technology and Production Manager of Khousheh Sari Flour Mills
3 Faculty of Basic Science, Department of Mathematics, Jahrom University, Jahrom, Fars, Iran
چکیده English

In the present study, the effect of ultrasonic waves on the antioxidant activity of aqueous-ethanolic extract (50:50) of wheat germ of Tajan, N8019 and Morvarid cultivars was investigated. The results showed that ultrasonic waves increased the amount of, although their effect on the extraction of polyphenol compounds was much better. The amount of polyphenolic compounds of Tajan, N8019 and Morvarid wheat germ extracts were 679, 783 and 545 mg / kg, respectively. After applying ultrasonic waves, these compounds were 777, 891 and 593 mg/kg increased. Also, antioxidant activity (DPPH radical-scavenging assay, β-carotene bleaching assay and Rancimat test) of different treatments showed that the extracted extracts from wheat germ of N8019 under ultrasonic process was the best sample and then were 100 ppm TBHQ, extract of Tajan wheat germ under ultrasonic process, extract of Morvarid wheat germ under ultrasonic process, extracts of common wheat germ of N8019 and Tajan and extract of common Morvarid wheat germ, respectively. The results showed that there is a strong correlation between the amount of antioxidant compounds of different extracts extracted from wheat germ, especially phenolic compounds and their antioxidant power. Also, the results of oven test (at 60 ºC during 24 day) indicated TBHQ was the best treatment and followed by extracted extracts from wheat germ of N8019 under ultrasonic process, Tajan under ultrasonic and Morvarid under ultrasonic and extracts of common wheat germ of N8019, Tajan and Morvarid, respectively.

کلیدواژه‌ها English

Wheat germ
aqueous-ethanolic extract
polyphenol compounds
Oxidative stability
Antioxidant activity
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 88
خرداد 1398
صفحه 97-107